An award-winning pastry chef traces the arc of her career through her kitchen notebooks.
At last count, there were 72 notebooks stacked in my attic and storage space., or close at hand in my Nashville kitchen. Scrawled on their pages is the story of how I became a chef. The first time I wrote in one, I was a 20-year-old sophomore in college, six months pregnant with my first child. I lived alone with a cat and had no idea what I was doing, in life or in the kitchen.
Routines are important in baking; they help you establish what works and what doesn’t, keeping each action fresh in your mind. Learning technique and allowing it to build into creativity takes practice. Like a very good student , I had written every step down. Nothing was left undocumented so that I could retain details, so I could get better, so I could be good or maybe even, I hoped, great someday.
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